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Servings 6 Servings


  • 2 lbs. marinated breast fillets with 1 egg (2 tbsp. soy sauce, 2 tsp. garlic)
  • ½ cup cornstarch
  • ½ lb. broccoli


  • 1 cup chicken broth
  • 1 tbsp. cornstarch
  • ½ cup orange juice
  • 2 tbsp. orange peel
  • 2 tbsp. rice vinegar
  • ¼ cup soy sauce
  • ¼ cup corn syrup
  • ¼ cup brown sugar
  • 1 tbsp. grated fresh ginger
  • 1 tbsp. black bean sauce (black beans sauce)


  • Prepare the Orange Sauce. In a saucepan add the broth with the cornstarch and mix until the cornstarch dissolves. Add the rest of the ingredients and cook over moderate heat until thick. Set aside.
  • Marinate the breast fillets and then batter with cornstarch. In a deep skillet add 4 cups corn oil and heat. Put the fillets in small portions and fry until golden brown, remove and place on absorbent paper. Repeat the procedure until finished.
  • In a large skillet or wok heat a drizzle of corn oil, add the chopped broccoli and sauté for a few seconds. Add the breast fillets, sauce and sauté for two to three minutes.
  • Serve and garnish with chives.
Course: Chicken

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